This resulted in some rather tasty avocado fritters followed by butterscotch pudding.
Avocado and Parmesan fritters (makes 8)
Ripe avocado, diced finely
4tbsp grated Parmesan
275g potatoes, cut into large chunks
2 medium slices, day-old white bread
Clove garlic, crushed
1tsp chilli flakes
1tbsp parsley, chopped
1. Boil the potato until tender, 10-15mins
2. Remove the crusts from the bread and blitz into breadcrumbs
3. When cooked, drain the potatoes and return the colander to the pan over a low heat for a couple of minutes, to drive off any excess water. Then pass through a potato ricer.
4. Cool the potato then add the garlic, chilli, parmesan, egg and parsley and mix well.
5. Add the avocado and season to taste.
6. If the mixture seems very soft allow to firm in the fridge.
7. Once cooled, divide the mixture into 8 and form into patties.
8. Return the fritters to the fridge for up to 3-4h (any longer and the avocado will start to discolour)
9. Put the polenta on a plate and coat each fritter.
10. Fry the fritters in olive oil until golden brown and crisp.
Ingredients: (for 2 large portions)
2oz soft brown sugar
½tsp vanilla extract
2. Bring the remainder of the milk to the boil and then pour onto the cornflour paste, stirring constantly.
3. Return the mixture to a clean pan and simmer for 2-3mins. Remove from the heat for 5 mins.
4. Thoroughly mix in the egg yolk and cook without boiling for 5 mins.
5. Dissolve the sugar in a heavy-based pan and add the butter.
Note: This was really difficult to do without burning the sugar. I wonder if it would be better done adding the butter to the sugar from the start or maybe adding a small amount of water to the sugar...
6. Once the butter has melted, stir into the cornflour sauce along with the vanilla.
Note: I ran the mix through a sieve before adding the egg white.
7. In another bowl whisk the egg white until stiff then fold into the pudding mix.
8. Pour into serving dishes and chill.